Thinai Arisi Upma | How To Make Foxtail Millet Upma Recipe
Thinai arisi is popular as foxtail millet. One of the millet variety from small grain family. It is rich is protein and minerals, hence increases kidney functionality. Also it is good for muscle strength. It is gluten-free, suitable for people with gluten intolerance. Regular intake of Thinai gives lots of health benefits.
After knowing the medical avails of millets, I started including in regular diet. Whenever you introduce new food to your family keep one thing in mind, not to use wholesome or directly. Because it may look and taste weird, so include in smaller portion or indirect form like in idli, dosa, use millet flour while kneading dough for roti/chappati. Later on start using it regularly as per family members taste.
Thinai Upma, when i tried first time liked is very much. For me it tasted like sago/ javvarisi upma. Moreover unlike rice or rava upma, I couldn’t have more as usual. After eating 3/4th cup of upma, i felt fuller and haven’t felt hungry in between till next meal. I followed same rava upma procedure to make thinai arisi upma, only need to soak few minutes before cooking. Try making upma with other millets like samai, varagu, kodo following same procedure.
Preparation & Cooking Time : 30 minutes
Yield :Serves 1-2
Thiani Arisi – 1 cup
Onion – 1 medium size, sliced
Green Chilli – 2 slit lengthwise
Curry Leaves, few sprigs
Mustard Seeds – 1/2 tsp
Cumin – 1/2 tsp
Channa Dal / Bengal Gram – 1tbsp
Ginger – 1tsp, chopped
Turmeric Powder, a pinch
Water – 3 cups
Asafoetida, a pinch
Oil – 1tbsp
Salt to taste
1.Clean thinai arisi and remove any husk or dirt present in it. Wash twice or thrice in tap water, soak in fresh water for 15 minutes.
2.Heat oil in a pan. Add mustard seeds, when it splutter add urad dal, channa dal , onion, green chillies,ginger, curry leaves and asafoetida.
3.Pour 3 cups of water and bring to boil. Add salt and thinai arisi. Stir well. Cover with a lid and simmer over low flame for 10 – 15 minutes or until cooked completely.
4.Uncover to check whether upma is done. If you feel still dry or uncooked sprinkle some water, cover and cook again for few more minutes.
5.Serve hot with chutney or pickle of your choice.
Soaking arisi before cooking helps to cook fast and yields very soft upma.
Add vegetables like carrot and peas makes upma colorful and appealing.
Same way you can use other millets to prepare upma.